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Wednesday, March 6, 2013

Simple Roasted Carrots

I've been feeling a bit melancholy lately.

Maybe it's because I'm done with winter (says the girl who loves the snow) or maybe it's that my beloved Moose has been on my mind so much or because I've quarreled with someone I love and it's left a pit in my stomach.

I can't quite put my finger on it. I'm sure its a combination of it all. It's showing on my face too apparently. I was in a meeting at work on Monday and one of my co-workers, who I've been working with for 30 years, pulled me aside after the meeting was over and asked "Are you ok?" "You look so sad, and you never look sad".

I explained that I was missing my dog, and lucky for me, she feels the same way about her pooch as I felt about mine, so we had a little cry together.

I feel like I'm still in a bit of a haze. I'm hoping spring, and all that comes along with it, will brighten my days. I've been cooking up a storm and cleaning up a storm too. I've got ideas and plans and lots of projects swirling around in my head that should kick the dull-drums straight outta me.

I'm coming around slowly.

So I spent most of the past weekend in the kitchen, trying out some new recipes and putting my own twist on a few old ones. I started with one of my favorite veggies - carrots. One of my most favorite ways to eat any veggie is roasted. Carrots are always at the top of the list. These are so simple to make. I hold them at the stem and eat them in three bites - gone. They taste better than candy to me.

I bought these adorable stemmed carrots at my local BJ's Wholesale Club. If you can find them with the stem still on, I highly recommend you pick some up and try this recipe. If not you can use regular ole carrots peeled and sliced in half length-wise if they are too thick.

Simple Roasted Carrots
recipe from Lisa@ The Cutting Edge of Ordinary

Line a baking sheet with parchment. Place the carrots on the pan and drizzle with olive oil. Toss to coat evenly. I added some fresh thyme and then sprinkled generously with salt and pepper.

Bake at 425 for 30 - 40 minutes, or until the carrots are soft and sweet. See simple.

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